cara membuat 5 mother sauce

untuk belajar memasak western food sebaiknya kita belajar membuat five mother sauce terlebih dahulu karena 5 mother sauce adalah basic yg harus dikuasai oleh seorang chef untuk membuat sebuah makanan. 5mother sauce terdiri dari 5 sauce yaitu demiglaze, bechamel, holandaise, veloute, and tomato sauce. masing" sauce mempunyai turunannya masing-masing.
ini adalah resep" untuk membuat five mother sauce:

DEMIGLAZE
(espagnol sauce)

ingridients:
- mire poix(onion, carrot, leek, & salary-chunk cutting method)
-bouqet garnie(thyme, marjoram, parsley, bay leaf&black paper corn)
-crushed garlic
-beef bone
-tomato paste
-water
-red wine

method:
-roast beef bone until brown
-sautee mire poix until smell good
-add crushed garlic
-add tomato paste
-add roasted beef bone
-deglaze with red wine
-pour the water
-add bouquet garnie
-boil - skimmed
-simmer(for 8-12 hours)
-strain

BECHAMEL
(mother sauce)

ingridient:
-Roux
-Milk
-Bay Leaf
-Clove
-Onion
-Salt&Pepper
-Black pepper corn

method:
-Roux - melted butter & flour are mix well
-add hot milk little by little & slowly
-mix well- until the sauce become thicken & smooth
-add onion, bay leaf, clove, black pepper corn
-seasoning with salt & pepper
-Strain

HOLLANDAISE SAUCE
(mother sauce)

ingredients:
-egg yolk
-clarified butter
-Reduction ( ingredients: white wine, chopped shallot, black pepper corn, bay leaf, water: just little bit & thyme)
-lemon juice
-salt&pepper

method:
-mix all ingridients of reduction, boil & simmer until a quarter (1/4)
-strain- take only the liquid
-mix egg yolk with reduction in bowl
-whisk on top of bain marie
-pour clarified butter slowly & little by little
-keep whisking until the sauce become thick
-add lemon juice
-season with salt & pepper

TOMATO SAUCE
(mother sauce)

ingredients:
-chopped onion
-chopped garlic
-chopped celery
-tomato paste
-chopped tomato can/ peeled fresh tomato
-oregano
-fresh basil
-thyme
-bay leaf
-sugar
-chicken base
-salt& pepper

method:
-sautee onion, garlic & celery until smell good
-add tomato paste-mix well
-add chopped tomato can/ peeled fresh tomato
-add all herbs (oregano, fresh basil, thyme, bay leaf)
-boil- season sugar, chicken base, salt & pepper
-simmer until 30-60 minutes

VELOUTE
(mother sauce)

ingredients:
-roux
-chicken stock/ beef stock

method:
-roux- melted butter & flour are mix well
-pour stock( chicken stock/ beef stock)
-mix well- until the sauce become thicken& smooth

resep membuat soup

Creamy Asparagus Soup

Ingredient:
-asparagus
-chopped onion
-slice leek
-celery
-chicken stock
-bay leaf
-thyme
-salt&pepper
-chicken base
-cream

Method:
-sautee chopped onion, little bit slice leek&celery until smell good
-add asparagus
-pour the chicken stock
-add bay leaf&thyme
-season with salt, pepper&chicken base
-boil until asparagus tender
-remove from heat
-blend until smooth&strain
-finish with cream
-check seasoning
-served - garnished with boiled asparagus

French Onion Soup

Ingredient:
-slice onion
-white wine
-white beef stock
-bay leaf
-thyme
-salt&pepper
-beef base

Method:
-saute slice onion until brown
-deglaze with white wine
-pour white beef stock
-add bay leaf&thyme
-season with salt, pepper&beef base
-boil
-served - garnish with toasted slice french bread&melted gruyere cheese

Creamy Potato leek soup
(Chilled Vichyssoise)

Ingredient:
-peel potato wedges
-chop onion
-slice leek
-celery
-chicken stock
-bay leaf
-thyme
-salt&pepper
-chicken base
-cream

Method:
-sautee chop onion, slice leek&celery until smell good
-add potato wedges
-pour chicken stock
-add bay leaf&thyme
-season with salt, pepper& chicken base
-boil until potato tender
-remove from heat
-blend until smooth&strain
-finish with cream&check seasoning
-serve - garnish with leek, parsley&crouton

Creamy Tomato Soup

Ingredient:
-tomato wedges/tomato can
-chop onion
-chop celery
-chicken stock
-bay leaf
-thyme
-oregano
-basil
-salt&pepper
-sugar
-chicken base
-cream

Method:
-sautee chop onion&celery until smell good
-add tomato wedges/tomato can
-pour the chicken stock
-add bay leaf, thyme, oregano&basil
-season with sugar, salt, pepper&chicken base
-boil until tomato tender
-remove from heat
-blend until smooth&strain
-finish with cream&check seasoning
-garnish with crouton

Oxtail Soup

Ingredient:
-oxtail
-mire poix (onion, carrot, leek&celery with chunk cutting method)
-crush garlic
-crush ginger
-crush lemon grass
-bouqet garnie (thyme, marjoram, parsley, bay leaf&black pepper corn)
-water
-salt&pepper ground
-beef base
-crush nut meg
-mix dice vegetables ( boil dice potato, carrot&tomato)

Method:
-sautee mire poix, bouquet garnie
-add crush garlic, crush ginger& crush lemon grass until smell good
-add oxtail
-pour the water
-boil
-season with salt, pepper ground&beef base
-add nut meg
-simmer until oxtail tender
-served with dice vegetables
-garnish with slice leek

Crab Meat Soup

Ingredient:
-crab meat
-chop garlic
-sweet corn kernel
-chicken stock
-salt&pepper
-chicken base
-maizena
-egg beaten

Method:
-sautee chop garlic
-add crab meat
-add sweet corn kernel
-pour the chicken stock
-season with chicken base, salt&pepper
-thicken with maizena
-add egg beaten - little by little&keep whisking during pour the egg beaten
-serve - garnish with slice leek

resep membuat kaldu

Brown Beef Stock

Ingredient:
-Beef Bone
-Mire poix (onion, carrot, leek&celery-with chunk cutting method)
-Crushed Garlilc
-Water
-Boquet Garnie (thyme, bay leaf, parsley, marjoram&black pepper corn)

Method:
-Wash the beef bone until clean
-Roast beef bone until brown
-Sautee mire poix&cruished garlic until smell good in stock pot
-add roasted beef bone
-pour the water
-Add bouquet garnie
-Boil
-Skimmed
-Simmer (for 3-4 hours)
-Strain

White Beef Stock

Ingredient:
-Beef Bone
-Mire poix (onion, carrot, leek&celery-with chunk cutting method)
-Cruishd Garlic
-Water
-Boquet Garnie (thyme, bay leaf, parsley, marjoram&black pepper corn)

Method:
-Wash the beef bone until clean
-Sautee mire poix&cruished garlic until smell good in stock pot
-add the beef bone
-pour the water
-Add bouquet garnie
-Boil
-Skimmed
-Simmer (for 3-4 hours)
-Strain

Chicken Stock

Ingredient:

-Chicken bone
-Mire poix (onion, carrot, leek&celery-with chunk cutting method)
-Cruishd Garlic
-Water
-Boquet Garnie (thyme, bay leaf, parsley, marjoram&black pepper corn)

Method:

-Wash the chicken bone until clean
-Sautee mire poix&cruished garlic until smell good in stock pot
-add the chicken bone
-pour the water
-Add bouquet garnie
-Boil
-Skimmed
-Simmer (for 3-4 hours)
-Strain

Fish Stock

Ingredient:
-Fish bone
-Mire poix (onion, carrot, leek&celery-with chunk cutting method)
-Cruishd Garlic
-Water
-Boquet Garnie (thyme, bay leaf, parsley, marjoram&black pepper corn)


Method:
-Wash the Fish bone until clean
-Sautee mire poix&cruished garlic until smell good in stock pot
-add the Fish bone
-pour the water
-Add bouquet garnie
-Boil
-Skimmed
-Simmer (for 3-4 hours)
-Strain

TURUNAN DEMIGLAZE

demiglaze mempunyai turunan yaitu black pepper sauce, red wine sauce & mushroom sauce

dibawah ini adalah resep untuk membuatnya:

BLACK PEPPER SAUCE
Ingredients:
-chopped shallot
-chopped garlic
-black pepper ground
-red wine
-demiglaze
-bay leaf
-thyme
-salt
-beef base
-brown roux-(if necessary)

Method:
-sautee chopped shallot&garlic with butter
-add black pepper ground
-deglaze with red wine
-pour demiglaze
-add bay leaf & thyme
-boil- season with salt & beef base
- simmer - 20 until 30 minutes
-thicken with brown roux (if necessary)

RED WINE SAUCE
ingredients:
- chopped shallot
-chopped garlic
-red wine
-demiglaze
-bay leaf
-thyme
-salt & pepper
-beef base
-brown roux-(if necessary)

Method:
-sautee chopped shallot&garlic
-deglaze with red wine
-pour demiglaze
-add bay leaf & thyme
-boil-season with salt, pepper & beef base
-simmer
-thicken with brown roux-(if necessary)

MUSHROOM SAUCE
Ingredients:
-chopped shallot
-chopped garlic
-button mushroom
-white wine
-demiglaze
-bay leaf
-thyme
-salt & pepper
-beef base
-brown roux-(if necessary)
-cream

Method:
-sautee chopped shallot & garlic
-add slice mushroom
-pour demiglaze
-add bay leaf & thyme
-boil- season with salt, pepper & beef base
-simmer
-thicken with brown roux-(if necessary)
-finished with cream